1 / 1
Richard Camilla Mikulic
8 people made this
About this recipe:
This marinade works best with red meat, especially game. It's made with onion, carrot, thyme, bay leaves, garlic, celery leaves, parsley and wine. It's perfect with venison.
1 onion, chopped
1 carrot, cut into thick strips
1/2 teaspoon chopped fresh thyme
2 bay leaves
3 cloves garlic, crushed
2 tablespoons fresh celery leaves
2 tablespoons fresh parsley leaves
salt and pepper to taste
1.5 litres Burgundy wine
- In a large glass dish or resealable plastic bag combine the onion, carrot, thyme, bay leaves, garlic, celery, parsley, salt, pepper and wine. Mix well and add meat being marinated.
- Refrigerate to marinate for 24 hours, turning bag or basting occasionally.
- Cook drained in an oven preheated to 180 C / Gas 4 for 55 minutes per kg of meat. Baste with strained marinade while cooking.
Write a review
Click on stars to rate